Low Carb Shrimp Stacks

Ingredients

• Olive oil

  Salad or cooking

  4 tsp or 18g

• Shrimp

  Crustaceans, mixed species, raw

  8 oz or 227g

• Cauliflower

  Raw

  1 ½ cup chopped, or 161g

• Cream cheese

  Low fat

  2 tbsp or 30g

• Cucumber

  With peel, raw

  ½ cup slices or 52g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Mayonnaise

  Regular, with salt

  2 tbsp or 28g

• Sauce, hot chile, sriracha

  1 tsp or 5g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Heat half the olive oil in a skillet over medium heat. Sauté the shrimp until opaque and pink, 5–6 minutes, then transfer to a plate to cool slightly.
2. Finely chop the cauliflower florets or pulse in a food processor until they resemble rice.
3. Return the skillet to medium heat with the remaining olive oil. Add the cauliflower rice and sauté until tender, 5–10 minutes.
4. Off the heat, stir in the cream cheese while the cauliflower is hot until it clumps slightly like sticky rice. Season with salt and pepper, then refrigerate until cool and firm, about 45 minutes.
5. Chop the cooked shrimp into bite-size pieces. In a small bowl, mix with the mayonnaise and sriracha.
6. Halve, pit, and scoop the avocado; mash with a pinch of salt to taste. Slice or dice the cucumber into small pieces.
7. To assemble, layer in a lightly oiled ramekin: cucumber, avocado, shrimp mixture, then cauliflower rice. Press firmly to compact.
8. Invert onto a plate, tap, and lift the ramekin.